California eFoodHandlers Practice Exam

If a food handler is found to be working while sick, it is crucial to send them home immediately to prevent contamination. This action is based on the understanding that foodborne illnesses can easily spread through food preparation and handling. When a food handler is ill, especially with gastrointestinal symptoms such as vomiting, diarrhea, or fever, they pose a significant risk of contaminating food, surfaces, and potentially spreading pathogens to others.

Allowing an ill food handler to continue working—even with gloves—does not eliminate the risk, as gloves can be a false sense of security. Medications may mask symptoms but do not address the underlying risk of transmitting pathogens. Furthermore, the presence of illness is not always visible, so ignoring the situation can lead to unsafe food practices and serious health violations.

In summary, sending an ill food handler home not only prioritizes the safety of food served to customers but is also in compliance with health regulations that aim to protect public health.